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Lemon Brownies

Tuesday, June 20, 2017
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Lemon has always been my favorite dessert flavor. In addition, I’m lucky to have citrus – including a Meyer lemon tree – growing in my backyard. This is a good post-BBQ dessert made from ingredients that I always have on hand.Ingredients:


    95 g all-purpose flour
    150 g white sugar
    115 g unsalted butter, softened
    3 g sea salt
    3 eggs
    30 ml lemon juice
    6 g lemon zest, plus more for icing


    125 g confectioners’ sugar
    60 ml lemon juice
    1 ml vanilla extract


    Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.

    Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish.

    Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.

    Whisk confectioners’ sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.

from: Lemon Brownies


Midyett BBQ Rub

Tuesday, June 20, 2017
tags: ,

This rub made great spareribs, with a crunchy crust and really good flavor. I usually let seasonings sit on the meat for awhile, but I only dusted them to sit while the fire got up to temp. Five hours in the Weber Kettle at 240° untended (using my Slow n Sear). Perfect.

2 parts good sea salt
1 part black pepper
1/4-1/2 part sumac
1/3-1/2 part ground coffee
1/4-1/2 part garlic powder
1/4-1/2 part cocoa powder

[Note: I used the larger quantities of each ingredient.] 

Special equipment: Spice grinder.

Ingredient info: Sumac is widely available at Middle Eastern grocery stores and spice specialty stores. For the pepper, Midyett tries to use freshly ground Tellicherry; for the coffee, he recommends a darker roast.


Combine ingredients and grind as fine as possible. “Try not to inhale the mixture when you open the grinder, or you will pay a price,” Midyett warns. Coat the meat entirely with the resulting blend before cooking.

from: The Steve Albini-approved Midyett Rub Will Change How You Cook Meat

Thai-Style Hot Wings ​| Chris Schlesinger

Friday, April 28, 2017

4 pounds chicken wings (tips discarded)
¼ c. good quality curry powder
kosher salt and fresh-cracked black pepper to taste
2 tablespoons sesame oil
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
¼ cups long Thai chilis, minced
¼ cup fresh lime juice
¼ cup fish sauce
1 tablespoon sugar
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped


Rub wings with curry powder, salt, pepper and sesame oil. Grill over medium-high heat, 5 to 8 minutes, turning often until chicken is cooked through. 

Toss all remaining ingredients together in a large bowl. Place cooked wings in bowl. Toss until wings are well coated with sauce. 

Serves 4 to 6.

Hatch Chile Sauce

Tuesday, March 21, 2017

​We’re going to Santa Fe on vacation in a couple of weeks. I love the food in New Mexico, and so, when I was doing an inventory of my freezer the other day and I found some roasted Hatch chiles, I decided to make up a batch of this sauce.  There is no definitive recipe for this sauce, and they’re all delicious, so change it up to your own taste. You can leave it chunky, or puree it to use as an enchilada sauce.


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons whole wheat flour
  • ½ teaspoon ground cumin
  • salt and pepper, to taste
  • 1-1/2 cups pork stock (or 1-1⁄2 cups chicken or vegetable stock) 
  • 1 cup chopped roasted and peeled Hatch chiles (remove veins and seeds if you like it milder) 
  • 1⁄4 teaspoon dried Mexican oregano


  1. In a medium skillet over medium-high heat, sauté the onion and garlic in the oil until tender (about 3 minutes)
  2. Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes
  3. Stir in the stock and simmer until thick and smooth
  4. Stir in the chiles and oregano

Use immediately, or let cool and store in refrigerator, covered, for up to one day. 

To serve, reheat thoroughly. 

Photo credit: (because I forgot to take a picture of my own) 


Friday, March 3, 2017

Adapted from Pinch of Yum

This meat-free dish is made Mexican by using tofu simmered in a spicy poblano-chipotle sauce and is served over rice with veggies and fresh toppings.

Serves 4

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes


For the Sofritas

  • 1 poblano pepper, roasted
  • 3 canned chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce left over from the chipotle peppers
  • 2 garlic cloves
  • 3/4 cup fresh or store-bought salsa
  • 1 tablespoon agave
  • Salt and pepper, to taste
  • 2 tablespoons avocado oil or canola oil
  • 1 block extra-firm tofu, crumbled
  • 1 cup fresh or canned corn

For the burrito bowls

  • 2 cups cooked rice
  • 1 cup diced tomato
  • 1/4 cup diced red onion (optional)
  • Homemade or fresh salsa
  • Sour cream and fresh cilantro, for garnish
  • Lime wedges, for garnish


  1. To a blender or food processor, add all the ingredients for the Sofritas except for the oil, tofu and corn. Blend on high until the mixture is smooth, and then set it aside.
  2. Heat a large, nonstick pan over medium heat. Add 1 tablespoon of avocado or canola oil to the pan, then add in the crumbled tofu and the corn.
  3. Cook for 10 minutes, stirring frequently, until the tofu begins to brown.
  4. Once the tofu has browned, add the spicy sauce, and cover the pan. Cook for an additional 5 minutes, and then remove it from the heat.
  5. To assemble the burrito bowls, divide the cooked rice among 4 bowls.
  6. Top each bowl with the Sofritas mixture, and then add desired toppings, such as diced tomatoes, red onions and salsa.
  7. Garnish with fresh cilantro and lime wedges, and serve warm

Homemade Citrus Soda

Monday, February 6, 2017

​I made homemade citrus soda. Like Ting in St. Kitts-Nevis. Cold medicine. Bitter, sour, and sweet — with Vitamin C. Next glass will have a shot of light rum.

Grate rind from two pink grapefruits, two Meyer lemons, one lime, then extract juice

Add juice with rind to a saucepan with 12 ounces of lime simple syrup, and heat to warm. Steep for 30 minutes. Strain and cool.

This yielded a quart of base.

Mix equal amounts of base and sparkling water, and serve over ice.

Ranch Dressing

Friday, October 21, 2016

2 tablespoons dried minced onion
1 tablespoon dried parsley
1 tablespoon dried basil
2 teaspoons dried dill
1 teaspoon dried thyme
1 tablespoon garlic powder
2 teaspoons onion powder
1½ teaspoons sea salt
1 teaspoon ground pepper

Shake seasonings together in a sealed jar.

Greek Yogurt Ranch Dressing:

½ cup plain Greek yogurt
½ cup buttermilk (less if making dip)
2 tablespoons mayo (optional)
2 tablespoons homemade ranch dressing seasonings (see recipe above)

Whisk all ingredients together until well-mixed.


Serving size: 2 tablespoons

Calories: 62
Fat: 5.1g
Saturated fat: .2g
Carbohydrates: 1.7g
Sugar: .8g
Fiber: .6g
Protein: 2.8g
Cholesterol: 2.1mg


Based on the recipe at Kim’s Cravings, but I can never leave recipes alone. My mom taught me that. #thanksmom